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Friday, May 25, 2012

May challenge is to make any kind of fudge which is hosted by Rena from Have The Cake. I would love to try to make some fudge ended I decided to join with the rest of the bakers from around the world. Basically, all fudge recipes are almost similar to each other. It only depends what side ingredients we wanted to put in or anything we preferred personally. I've referred quite a few site regards fudge and here I have my own recipe after try and error. Eh hem...this is my second time (My first trial failed) making and it is a success to me.

1 can of condensed milk

2 cups of semi chocolate chips (Hershey's)

1 cup of dark chocolate - chopped

1/2 cup of hazelnuts - toasted

1 cup of rice bubbles

5 pcs of Quacker oats biscuits

Utensils you may need a wooden spatula and of course wrap a baking tray with an aluminium foil which is slightly wider sheet so you can cover the hot fudge and easy for storage later on.

Method:

1. Bring a can of condensed milk to a boil with medium heat. Stir gradually so the base will not easily get burnt.

2. When the condensed milk start bubbling, immediately remove from the stove.

3. Pour in the semi sweet chocolates chips and also the dark chocolate which I have cut into small equally size in order to melt evenly.

4. Then keep stirring with a wooden spatula until the fudge become smooth, creamy and slightly thicken. Do not over stir. Please refer HERE for better fudge results.

5. Add in the rest of the ingredients; nuts, rice bubbles and chunks oat cookies and mix it well.

6. Spread the hot fudge evenly on a square baking tin which has been line with aluminium foil. Cover and fold the aluminium foil from the side and slightly press the fudge. So it covered all the side areas of the baking pan.

7. Bang the pan 1-2 times to get rid of air bubbles and leave to cool down at room temperature before putting in the fridge.

8. Let the fudge cool in the fridge for 30mins or 1 hour before cutting. Do not keep it for more than 1 hour, or else the fudge will be harden and it is hard to cut.

9. After cutting, you can always keep it dry and air-tight containers or it can keep for a longer period in the fridge.

It is good to choose the good quality of chocolate chips/bars. A good one usually have more radiant, glow, shining texture and smells great too. I'm very particular with chocolates because I love chocolates. I even drizzled some melted white chocolate on top the fudge for fun. LoL, my last minute addition.

The good things about fudge is no mess and no baking is needed. Since I'm waiting for my fudge to set inside the fridge. I have the idea of wrapping up all my fudge pieces using baking paper.

Tadda, here you are my fudge in wrappers.

It even looks prettier with ribbons. Don't they?

It reminds me of Christmas sweet treats. I don't mind if Christmas comes early this year. Enjoy!

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Have the Cake

Welcome to Have the Cake. We are a group of bakers from around the world.

Every month we pick one recipe for a cake, cookie, cracker, pie, bar, biscuit or brownie. Everyone can make it as is or put their own spin on it. You have the whole month to complete it and when you are done, post your baking experience on your blog and right here! Welcome and let's get baking!

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